Go Back

WILD BLUEBERRY & CORN SALSA

Cheryl Wixson

Ingredients
  

  • 1 cup diced red onion
  • 1 cup diced red pepper
  • 2 ounces canned diced green chilies start slowly & to taste
  • 1 cup frozen corn kernels thawed
  • 1.75 cups wild blueberries thawed & drained
  • 1.75 cups Wild Blueberry Dipping Sauce
  • 2 tablespoons lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili pepper flakes
  • 1 teaspoon ground cumin
  • 4 tablespoons Chopped fresh cilantro
  • sea salt and fresh pepper to taste

Instructions
 

  • Add diced red onion, diced red pepper, diced green chilies, and corn kernels to mixing bowl.
  • Add lime juice, smoked paprika, chili pepper flakes, ground cumin and chopped cilantro to bowl. Stir to evenly mix.
  • Add Wild Blueberry Dipping Sauce and wild blueberries. Stir to evenly mix.
  • Season to taste with sea salt and fresh pepper.

Notes

Yield: 12– 4-ounce servings
Nutritional analysis per serving: 51 calories, 1 gram protein, 12 grams carbohydrates, .7 grams fat, 17 mgs. sodium, 2 grams fiber